When I first tasted pasta in a tucked-away trattoria in Florence, I realized that great Italian cooking isn’t complicated—it’s intentional. This Cheese Pasta Recipe brings that same bold, comforting spirit to your lunch table, without needing a passport or fancy equipment.
We’re blending silky béchamel with aged Parmesan and a touch of nutmeg, creating a sauce that clings beautifully to al dente noodles. For a complete plate, it tastes amazing paired with Cheese Bread and Broccoli Salad, balancing richness with a fresh, crunchy bite.
Think of it as a cozy Italian lunch reimagined for home: approachable, indulgent, and adaptable. Along the way, I’ll share a chef’s trick for finishing pasta directly in the sauce, letting it soak up every last bit of flavor—just like they do in Rome.
Perfect For Family Gatherings!
- I’ve served this at casual Sunday lunches, and everyone—from picky kids to adventurous eaters—cleared their plates. It’s familiar enough to please but special enough to feel like a treat.
- Over time, I’ve swapped in different cheeses like pecorino or gruyère when I wanted a sharper or nuttier flavor, showing how flexible this dish can be depending on what’s in your fridge.
- Once I made it ahead and reheated it for a potluck; surprisingly, the flavors deepened overnight, making it an even richer experience the next day.
- I’ve noticed that it keeps me fuller longer than other pasta dishes, making it a smart option when I’m watching my portions without feeling deprived.
Cheese Pasta Recipe
Equipment
- Wooden spoon
- Large pot
- Colander
- Cheese grater
- Measuring cups
- Measuring spoons
Ingredients
- ¼ cup butter
- salt and pepper to taste
- paprika to taste
- ¼ cup grated Parmesan cheese
- ½ cup milk
- 1 cup clove garlic, crushed
- ½ cup cubed sharp Cheddar cheese
- 1 package uncooked rigatoni pasta
- ½ cup cubed Gouda cheese
- ¼ cup blue cheese dressing
Instructions
- Bring a large pot of lightly salted water to a boil and cook the rigatoni pasta for 8 to 10 minutes until al dente, then drain and return the pasta to the pot.
- Add butter and minced garlic to the pasta in the pot and stir gently over low heat until the butter melts and coats the pasta.
- Gradually stir in the Cheddar, Gouda, and Parmesan cheeses, keeping the heat low to prevent the cheese from becoming stringy as it melts evenly.
- Slowly pour in the blue cheese dressing and milk, continuing to stir until the pasta is thoroughly coated and the sauce is smooth.
- Finally, season the pasta with paprika, salt, and pepper to taste, giving it a final stir before serving warm.
- Finally, season the pasta with paprika, salt, and pepper to taste, giving it a final stir before serving warm.
Notes
- You can substitute penne or fusilli if you don’t have rigatoni.
- Use freshly grated cheese for better melting and flavor.
- Stir constantly while adding cheese to prevent clumps.
| Nutrition | Value |
| Calories | 398kcal |
| Carbohydrates | 45g |
| Fibre | 3g |
| Fat | 18g |
| Protein | 14g |
| Cholesterol | 39g |
